If you like sauerkraut at all, you should make this Brussels Sprouts Sauerkraut, just because it’s fun to say. I’ve had this recipe in mind for a while, and when I saw the ‘How to Make Sauerkraut in a Mason Jar‘ post from TheKitchn.com, how could I resist?
The method is simple, it’s just a waiting game (just like Refrigerator Pickles and Pickled Beets). And, while you’re waiting, don’t be concerned when your kitchen smells a little funky as the fermentation process begins: normal. Brussels sprouts are part of the cabbage family after all.
This sauerkraut is a simple combination of Brussels sprouts, salt, caraway seed, and time. The salt flavors and preserves the Brussels sprouts as they begin to ferment and create that probiotic bacteria we hear is so good for us. It’s important to keep the mixture covered in liquid as it ferments to keep bad bacteria out, thus the small jelly jar to weigh the mixture down.
In less than 2 weeks, you’ll have delicious, nutritious, homemade sauerkraut. And then you can make things like these Reuben Grilled Cheese sandwiches, and you should.
Brussels Sprout Sauerkraut
Ingredients
Equipment
- 2 1-quart wide mouth canning jars sterilized
- 2 small jelly jars that will fit inside of the quart canning jars
- Clean stones or marbles to fill the small jelly jars
Ingredients
- 2 pounds Brussels sprouts very thinly sliced (I used my food processor fitted with the thickest slicing disk.)
- 1 tablespoon kosher salt
- 2 teaspoons caraway seeds
Instructions
- Add the sliced Brussels sprouts to a large bowl; sprinkle with salt and caraway seeds. With clean hands, massage and squeeze the Brussels sprouts until limp and watery, 5 minutes or longer.
- Divide the mixture between the two canning jars, packing the mixture down with your fist.
- Fill the small jelly jars with clean marbles or stones and place one jar inside each quart jar to weigh down the Brussels sprouts.
- Cover each jar with a cloth, to keep dirt and insects out, and secure with a rubber band.
- For the first 24 hours, press the Brussels sprouts with the small jelly jar several times.
- After 24 hours, if the Brussels sprouts are not covered with liquid, dissolve 1 teaspoon of salt in a cup of water and add enough to each jar to cover the Brussels sprouts.
- For the next 3 to 10 days, keep the sauerkraut in a cool, dark place - 65°F to 75°F.
- Each day, check the sauerkraut. Press down any Brussels sprouts that have floated to the top. While it's fermenting, you'll see bubbles and perhaps white scum. Don't worry, this is normal. If you see any mold develop, skim it off right away.
- After 3 days, start tasting the sauerkraut. When it suits your taste, remove the small jelly jar, screw on the cap and refrigerate.
- Your sauerkraut will keep in the refrigerator for 2 months or longer.
Wow! I have never imagined using brussel sprouts to make sauerkraut – but here it is! It makes perfect sense considering brussel sprouts are a part of the same family. I wonder if there are any other interesting choices for fermentation that one could look into. Time to do some research! Thank you for sharing your recipe, that reuben looks absolutely delicious.
Thank you, Billy!
How do you think it would turn out using brussel sprout leaves?
Great question, Becca! I honestly don’t know, but I think it would turn out fine. If you try it, will you let me know? xo
At Thanksgiving my brother in law would not eat my brussel sprouts saying we only liked cabbage as sauerkraut. I told him I would make it out of brussel sprouts and he declared it couldn’t be done! Well…thanks to you I am going to take him up on his challenge!
What a great idea to use Brussels sprouts to make sauerkraut!!
Is that not the best looking sandwich ever Marissa? :O I’m a sandwich fanatic and I’m drooling!